By Lucy Baker, who lives in Irvington with her husband and toddler son and blogs at cheatingvegan.com.
Since we moved to Westchester last year, our favorite spot has been The Parlor in Dobbs Ferry. It’s at least as good as the artisanal pizza places we loved so much in Brooklyn, and the vibe makes us feel like we are back on Franklin Avenue in Crown Heights. (Toddler? What toddler?)
I’m currently obsessed with their Brussels sprout salad with Rice Krispies. It’s playful food in the best sense of the word–airy, crunchy, spicy, and sweet. Since we don’t get out for date night all that often, I had to figure out how to recreate it at home.
At The Parlor, they fry the Brussels sprouts for this dish. I don’t know about you, but I just can’t deal with a pot of bubbling oil on the stove when I have a two-year-old wrapped around my knees. Instead, I roasted my sprouts, as well as any stray leaves, which get extra charred and crunchy.
The restaurant salad has a big hit of chili, which I love, but I made it optional here because kids don’t generally like a lot of spice. You can easily divide the dressing in half and add the sriracha (or a pinch of red pepper flakes) to the “grown up” portion.
This salad is best right after it’s made, when the Brussels sprouts are still hot and crispy from the oven. But you can also roast the Brussels spouts and make the dressing a few hours ahead and let everything hang out at room temperature until dinner. Toss with the cheese and Rice Krispies just before serving.
Brussels Sprouts Salad with Honey and Rice Krispies
Serves 4 as a side dish, 2 as an entrée salad
1 pound Brussels sprouts
2 tablespoons plus 2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
3 tablespoons honey
1 tablespoon cider vinegar
1/2 teaspoon Dijon mustard
1 teaspoon sriracha, optional
1/4 cup Rice Krispies
1/4 cup coarsely grated Parmesan cheese
Preheat the oven to 400ºF. Trim the Brussels sprouts and halve them lengthwise through the core. Reserve any of the outer leaves that fall off. Toss the Brussels sprouts and leaves with 2 tablespoons of olive oil, salt, and pepper.
Transfer the Brussels sprouts to a rimmed baking sheet. Arrange them in a single layer, cut-side down, with the leaves piled in the middle. Roast until the Brussels sprouts are well browned on the bottom and the leaves are crispy, 20 to 30 minutes. Let them cool slightly.
In a small saucepan, heat the remaining 2 teaspoons of olive oil over medium heat. Add the shallot and cook until softened but not brown, 1 to 2 minutes. Remove from the heat and stir in the honey, cider vinegar, mustard, and sriracha (if using).
Transfer the Brussels sprouts to a serving bowl and toss with the dressing. Sprinkle with the Rice Krispies and Parmesan just before serving.
Lucy Baker is the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Irvington with her husband and toddler son. Lucy is equally passionate about food and health, and she blogs at cheatingvegan.com.